Wednesday, March 9, 2011

Here Comes The Story of The Hurricane

This week Anand hosted a Mardi Gras themed soup night. I don’t say this lightly but this may have been the best soup night to date. No one has ever attempted crawfish or oysters. Anand mastered both. We ended the night with a double feature of Rad and Thrashin’… yeah we are that cool. We also had a special guest. Introducing Mona!

Chicken Puffs with Creole Mustard Sauce
Oyster Po’ Boys
Crawfish Etouffee
King Cake with Butter Pecan Ice Cream

Chicken Puffs with Creole Mustard Sauce
Makes 2 dozen puffs
*adapted from taste of home
3 cups water
2 teaspoons chicken bouillon granules
2 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon seafood seasoning
1/2 cup butter, cubed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
2 eggs

Creole Mustard Sauce:
1 cup mayonnaise
1/2 cup sour cream
2 tbs honey
1 tbs Dijon mustard

2 tsp Creole seasoning
1/2 tsp seafood seasoning
4 to 8 drops Louisiana-style hot sauce

In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with
seafood seasoning. Set aside.

In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in chicken.

Place rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.

Oyster Po’ Boys
*adapted from About

1 quart oysters
3 large eggs
3 ½ cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Cajun Seasoning
1 teaspoon black pepper
4 French bread, cut into coins
2 medium tomatoes
shredded lettuce
Creole Mustard Sauce from previous recipe
dill pickle slices
salt and pepper

In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.  In another bowl, combine the flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 tsp pepper.

Take an oyster from the beaten egg, let excess drip off, and toss in the bowl. Turn until well coated. Repeat with remaining oysters. Fry the oysters in batches for about 3 minutes, or until golden brown.

Spread Creole Mustard Sauce onto each bread slice. Arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining bread, oysters, lettuce, tomatoes, and pickles

Crawfish Etouffee
Serves 4
*adapted from Emeril Lagasse


1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 tsp minced garlic
2 bay leaves
1 tbs flour
1 cup water
1 tsp salt
Pinch of cayenne
2 tbs finely chopped parsley
3 tbs chopped green onions


In a large pot over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

King Cake with Butter Pecan Ice Cream
Pillsbury cinnamon rolls
Icing mixed with food coloring
Tiny plastic baby (can be found at most party stores)

Make rolls as directed on package. Arrange rolls in a wreath. Before you ice the rolls hide the baby in the cake. Ice, hiding any indications of the hidden baby. Serve with butter pecan ice cream

We have some Mardi Gras traditions at soup night. One tradition is the drinking of hurricanes. This incredibly alcoholic drink makes us all a little crazy. Another tradition is the passing of the Mardi Gras sweatshirt. This year Nick wore it and wore it well.

We made a pitcher, but here is the recipe for one glass
1 oz vodka
1/4 oz grenadine syrup
1 oz gin
1 oz light rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice
Pour all but the juices into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve. Garnish with cherries and orange slices.

Beer and Wine Served

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